TUNA BEAN SALAD

Tuna Bean Salad image

Provided by Cooking Channel

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

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One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
6 ounces green beans, trimmed and sliced into 1/4-inch rounds
1/2 medium onion, finely chopped (about 1/2 cup)
12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup plain yogurt
1/4 cup tahini
1 large head red leaf lettuce, chopped (about 12 ounces)
Two 5-ounce cans white albacore tuna in oil, drained
1/2 teaspoon smoked paprika

Steps:

1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.